Ruth Galai's family recipes
These "burekas" are perfect for a brunch during Passover, or a light supper. Also a great solution for something to take along on a day trip with the family; it's filling, and easier to eat in the car or on a picnic, than matzas. In addition to being tasty, they won't fill the car or... Continue Reading →
This is a very easy and refreshing salad; I sometimes make it with large radishes, as in the attached photo, but it can be made with small radishes, halved and sliced. The radishes - large or small, can also be grated in the food processor. Either way, the results are excellent. As you can see... Continue Reading →
This is the potato salad that I used to make for all the family picnics throughout the years. We would often go, with the whole family, to the Jerusalem Forest, or to one of the other wonderful picnic spots in the Jerusalem hills. The guys would be busy barbecuing the meat - hamburgers and/or chicken... Continue Reading →
Chopped liver is often served as a first course at holiday meals in Jewish homes. I prepare it with a lot of eggs, and a lot of fried onions; that is the only way I like it; you can vary the amount of eggs and onions you use, but in my opinion, the more the... Continue Reading →
I owe many thanks to my friend Michal for having shared this recipe with me. Michal saw this soup at the Culinary Institute of America in Vermont, and then brilliantly formulated this recipe. The soup is very rich in flavor, texture, and color. Our family loves it. So, once again, thank you Michal!! Ingredients: 1... Continue Reading →
This recipe I got directly from Savta Rivka - since she cooked without referring to written recipes, I decided to watch her when she was making matza balls for Passover, and I wrote down exactly what she did. I always loved her matza balls; they were SO good - chewy, yummy. These matza balls are not the "fluffy" kind, which are popular in... Continue Reading →
Kubbeh are dumplings filled with meat; this dish was brought to Israel by the Jewish immigrants from Iraq and Kurdistan. There are many forms of Kubbeh - some kubbeh dumplings are made of bulgar (burghul) and others are made with semolina (farina) filled with a savory meat filling. Some kinds of kubbeh are fried, some are cooked... Continue Reading →
This is one of the salads that I make in order to justify and prove to the family - and to myself - why I absolutely had to buy and schlep a big "mandoline" slicer from Paris. The vegetables are cut into matchsticks ("jullienne" strips). It is crunchy and very tasty, and I make it... Continue Reading →
This is one of the many recipes that I have gotten from my friend Sara Eini. Sara's recipes are very popular in our family, and I look forward to sharing many more of her recipes in the future. This is a relative "newcomer" - it is prepared much the same way as one prepares potato-leek soup -... Continue Reading →
This is a well-known dish in Jerusalem; it is simple to make, and when placed in a low-heat oven for a long time, it becomes caramel colored brown, and delicious. It is a combination of sweet and peppery. This kugel is often served after synagogue services, on Shabbat, or holidays. It is traditionally served together... Continue Reading →
Ruth Galai's Cookbook 